Another cold and rainy day here in the midatlantic — but it’s perfect weather for a warm bowl of gumbo!
Ingredients ready to be added to the gumbo
Mr. R. and I made this on Halloween night, and enjoyed it while curled up at home, waiting for trick-or-treaters to arrive. More traditionally made with shellfish, sausage and/or fowl of some sort, we adapted this recipe (yes, more Good Eats, get used to it!) to create a vegetarian version in addition to the original.
The first step was to make a roux: combine oil and flour in a dutch oven, and bake at 350 degrees for an hour and a half, whisking periodically.
When the roux is done, remove from oven and add the vegetables, stirring together for a few minutes until onions begin to look translucent.
Then stir in the tomatoes and spices.
This is where my version begins to deviate from the original recipe, which calls for a broth made from the removed heads and shells of the shrimp. I just switched out vegetable broth. You will let this mixture simmer for another 35 minutes, and add some gumbo file. Made from sassafrass leaves, this is a thickening agent. I have been able to find it at Penzey’s:
Allow to sit for a few moments before serving over rice.
My vegetarian version was delicious!
As was the non-veg recipe, so I hear:
Yes, it is a time-intensive recipe, but not too technically challenging, especially if you forego the meat ;). It’s the perfect meal for dreary nights like tonight!
-R
Bounteous 